Lemon-Mint and Tabbouleh Salad Reviews

"My first real job was as a paralegal  but I hated it," writes Marcia Porch of Winter Park, Florida. "There were plenty of signs that my interests lay elsewhere; it just took me a while to recognize them. My co-workers caught on faster: They would tease me because there were always cookbooks on my desk. So I started moonlighting at a bakery on the weekends. Eventually this led to a culinary career that has included owning a catering business. These days, what I make at home has to have do-ahead steps and no complicated ingredients, and be healthful and simple to assemble. "

If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets) from two boxes of wheat salad mix, found in the rice and pasta section of the supermarket.

Excellent dish! Lovely balance of salty, sour, bitter and sweet and great depth of flavor. I did add minced cucumber and a tiny bit of very finely minced red onion - it just seemed to go with everything and came out perfect. Also, it is difficult to find bulgur in the grocery stores in my neighborhood (sighh....) so I used quinoa as another review suggested. Definitely will make this sgain- tasty and healthy!

So good! I also make it with quinoa - red, which makes it beautiful too! The 30 minute wait is key, it's even better the next day (brought back up to room temperature of course, nobody likes cold tomatoes!). I like to make a batch over the weekend then have it for a side 2 or 3 times during the week.

This was really tasty. I made it as the recipe stated and I wouldn't change anything. My first time with bulgur and my husband went back for third helpings! Leaving it for thirty minutes seems to be key.